Tag: red

CTA Red Line fire

Seth Anderson0 comment

Clark and Division Red Line

We happened to be walking past this area, and noticed the commotion:

Investigators worked late into the night Sunday to figure out what had sparked an extra-alarm fire on an underground track that sent 19 people to hospitals for smoke inhalation and respiratory problems.

Five people were transported with serious injuries, Chicago Fire Department spokesman Richard Rosado said. The injured included a 10-year-old boy who was being held overnight at Children’s Memorial Hospital for smoke inhalation. The extent of their injuries was not known Sunday night.

“The smoke was so thick you couldn’t see across the aisle,” said passenger Dillon Johnson, 23. “We all started to sit down on the floor where the smoke wasn’t as bad.”

Fire officials said railroad ties caught fire just before 5 p.m. on the northbound track between the Red Line stops at Chicago Avenue and Clark/Division. Black smoke could be seen billowing from several subway grates and vents in the area, including near Gibsons Bar and Steakhouse on Rush Street. Red Line trains and several bus routes were redirected while firefighters fought the small underground blaze.

Fire Department spokesman Larry Langford said it’s unclear what sparked the fire, but that railroad ties occasionally catch fire during the summer heat.

(click to continue reading Red Line fire: 19 people injured in CTA track fire – chicagotribune.com.)

Easily twenty fire trucks, plus various Chicago Transit Authority police cars, a couple of Water Department trucks, and police too. They had cordoned a large area off from cars, but were allowing pedestrians to still walk through, so of course I had to see what was going on.

Also yesterday witnessed a large arrest of some sort on Chicago and State Streets, an arrest that involved 7 or 8 police cars and SUVs, and a dude being detained on the ground in hand cuffs. Still don’t know what that was. Oh, and earlier called 911 when we witnessed a young boy riding his bike swerve against an oncoming taxi1 and ram his head right into a street light post. We heard the collision from a block away. He was with his father and a couple of brothers, all on bikes, but we were worried he might have sustained a concussion. Didn’t stay to see however, just called for an ambulance.

Crazy day.

Footnotes:
  1. the bikes were going the wrong way on a one way street [↩]

Red red red

swanksalot0 comment
Red red red
Red red red, originally uploaded by swanksalot.

CameraBag treatment of last week’s great stuffed and simmered red pepper experiment.

came out delicious, despite this photo looking (intentionally) sinister

I used what turned out to be a variation of this Epicurious recipe, with able assistance and advice from my mom1 via email. If you click the link below you’ll see the original ingredients and technique, these are the ingredients I used:

2 large (8-ounce) red bell peppers
other peppers, pimento, whatever
2 tablespoons olive oil
2 cups chopped onions
6 tablespoons chopped fresh parsley
3 garlic cloves, chopped
2/3 cup cooked brown basmati rice, cooled
1 tablespoon sweet Hungarian paprika
1 1/4 teaspoons salt
1teaspoon ground black pepper
1/4 teaspoon ground allspice
2 1/2 cups tomato sauce, partially handmade from some roma tomatoes, and partially from a a jar of strained tomatoes
1 1/4 pounds lean ground lamb
oregano
a dash of cayenne
three diced carrots
a diced fennel bulb
seems like some other vegetable, celery, maybe?
1 large egg

Cut off top 1/2 inch of peppers and reserve. Scoop seeds from cavities. Discard stems and chop pepper tops. Heat oil in heavy large skillet over medium-high heat. Add ground lamb2, onions, garlic, carrot, fennel, and chopped pepper pieces. Sauté until onions soften, about 8 minutes. Transfer to large bowl. Mix in rice, parsley, cayenne, paprika, salt, pepper, and allspice. Cool 10 minutes. Mix in 1/2 cup tomato sauce, and egg.

Fill pepper cavities with mixture. Stand filled peppers in single layer in heavy large pot. Pour remaining 2 cups tomato sauce around peppers. Bring sauce to boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer 20 minutes. Spoon some sauce over each pepper. Cover; cook until peppers are tender and filling is cooked through and firm, about 20 minutes

[Click to continue reading Stuffed Red Bell Peppers Recipe at Epicurious.com]

My mom suggested two other variations which I would follow in a future preparation: slightly char the peppers before stuffing, and add a handful of pine nuts to the stuffing.

Footnotes:
  1. she has a freaking Facebook account!! [↩]
  2. or ground beef, whatever, actually I’ve made it both ways [↩]